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A new study has found that people who regularly eat chili peppers have a lower risk of dying from heart disease or stroke. The study followed over 22,000 adults for an average of 8 years and found that those who consumed chili peppers at least four times a week had a 23% lower risk of dying from heart disease and a 34% lower risk of dying from stroke compared to those who rarely or never ate chili peppers. The researchers believe that the active compound in chili peppers, known as capsaicin, may have beneficial effects on the cardiovascular system. However, more research is needed to fully understand the link between chili pepper consumption and heart health.